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【最新食譜：無糖朱古力泡芙配摩卡忌廉】
要減糖、戒糖、控糖就完全不能吃甜品麽？不是的，今次嘅閃電泡芙用咗羅漢果天然代糖和無糖朱古力整，食完不用擔心血糖大幅上落(當然也要適量地食啦！)
2016年曾出過閃電泡芙食譜，今次寫得再詳細些，務求幫助新手一take過成功做出靚靚泡芙麵糊。大家也可將食譜分享給有需要控制血糖的朋友哦，祝大家周末愉快！
👇食譜連結👇
https://wp.me/p5iSa0-1XY
【Choux au Craquelin with Taro cream and Custard cream/芋泥酥皮泡芙/卡士達酥皮泡芙】
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G'day~everyone~♡♡
繼上周的芋泥巴斯克起士蛋糕～這周我來挑戰做酥皮泡芙~配上做剩下的芋泥餡，沒想到吃起來意外清爽! 當中我芋泥餡有點不夠，於是我又另做了鮮奶油卡士達內餡~兩種口味都好吃!
下次來挑戰閃電泡芙!! 喜歡這支影片記得幫我按讚、訂閱加分享喲!! 你的支持將會是我最大的發片動力 :)
影片和食譜抵加 https://youtu.be/YdoNIjltMR0
(Video link)
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This week I decided to make Choux au Craquelin and filled with my remaining (leftover hah) mashed taro from making the basque burnt taro cheesecake. Surprisingly or not even surprised....it tastes so damn good! (If you are a taro lover like me, YOU DEF WILL LOVE IT)
I also made another basic flavour that is Crème diplomate which is also really refreshing and easy to make. Recipe is in my video.
If you like my video, don't forget to like it and subscribe my channel! Cheers ♡♡
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Ⓗⓐⓟⓟⓨ Ⓑⓐⓚⓘⓝⓖ
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+ Follow my Instagram- @shazza_in_aus
+ Subscribe my YouTube Channel🔎Shazz_in_aus
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#吃貨 #吃貨人生 #芋泥 #芋頭控 #酥皮泡芙 #芋泥酥皮泡芙 #chouxpastry #chouxaucraquelin #taro #tarolover #bakingfromscratch #bakingtherapy #baking #weekend #pastry #choux #bakinglove #brevilleoven
Durian lovers, rejoice! The king of fruit takes centrestage in this recipe, where fresh durian puree is gently folded with just the right amount of cream to create a luscious concoction encased by freshly baked choux pastry. Check out our video and learn how to make these durian puffs yourself at home!
(Warning: Any drooling and craving induced is obviously intentional)
Full recipe: whisknfold.com/durian-puffs
More recipe videos from our baking channel Whisk n Fold! Try it out this weekend!
@PHOLFOODMAFIA
For the full recipe, please visit Official website :
➤ https://www.pholfoodmafia.com
Subscribe for more easy and delicious recipes:
ติดตามได้ที่??
➤ https://www.youtube.com/user/PHOLFOOD...
#ปาท่องโก๋ฝรั่งเศส
?? โดนัทอีกรูปแบบที่นิยมในอเมริกา และแคนนาดา คำว่า “Cruller” ในที่นี้ สื่อถึงรูปร่างที่ถูกขดม้วนเป็นกลม ส่วน French ในที่นี้ สื่อถึงสูตรของแป้งที่ใช้ Choux Pastry หรือแป้งชูส์ ลักษณะเดียวกับที่ใช้ทำชูส์ครีม ซึ่งเป็นแป้งพื้นฐานในการทำขนมฝรั่งเศส ???
สูตรอร่อยๆ แบบนี้รีบเข้าไปจดสูตรได้เลยที่ลิงก์
https://bit.ly/3aLQx9B
French Cruller
French crullers made with choux pastry, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze.
Recipes is on the website : https://bit.ly/3aLQx9B
#pholfoodmafianetwork #pholfoodmafia #donut #french #cruller
For English recipes, please go to the respective video's description on the link below
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Thank you for watching!
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รายการพลพรรคนักปรุงสามารถเข้ามาพูดคุยกันได้ที่
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繼上周的芋泥巴斯克起士蛋糕～這周我來挑戰做酥皮泡芙~配上做剩下的芋泥餡，沒想到吃起來意外清爽! 當中我芋泥餡有點不夠，於是我又另做了鮮奶油卡士達內餡~兩種口味都好吃!
下次來挑戰閃電泡芙!! 喜歡這支影片記得幫我按讚、訂閱加分享喲!! 你的支持將會是我最大的發片動力 :)
This week I decided to make Choux au Craquelin and filled with my remaining (leftover hah) mashed taro from making the basque burnt taro cheesecake. Surprisingly or not even surprised....it tastes so damn good! (If you are a taro lover like me, YOU DEF WILL LOVE IT)
I also made another basic flavour that is Crème diplomate which is also really refreshing and easy to make.
If you like my video, don't forget to like it and subscribe my channel! Cheers ♡♡
☆Here is the recipe:
(Making 10 Choux au Craquelin)
*Craquelin:
-Unsalted butter 40g
-All purpose flour(AP) 50g
-Sugar 25g
*Choux pastry:
-Milk and Water 63g+63g
-Unsalted butter 35g
-Egg 2 (Total 79g-83g)
-All purpose flour 50g
-Salt a bit
-Sugar 1/2 tsp
*Custard cream(Pastry cream):
-Egg 3
-Sugar 80g
-Milk 350g
-All purpose flour or corn starch 30g
-Vanilla extract 1tsp
-Unsalted butter 30g (Add it when the cream gets thickened and off the heat,forgot to film it in the video)
*Taro cream:
-Whipping cream 100g
-Mahed taro 2 scoops (80ml)
-Mix with 1/3 Custard cream
+How to make mashed taro
https://youtu.be/9GDCVUGX1nA (Basque burnt taro cheesecake)
https://youtu.be/6oBmUBugFVo (Taro sandwich)
*Crème diplomate:
-Whipping cream 100g
-Sugar 20g
-Mix with 1/3 Custard cream
*Baking time: 210°C 15 mins then 160°C 10 mins.
Prick a hole at the bottom of each choux pastry and let it cool down in the oven for 10 mins and then take them out.
Ⓗⓐⓟⓟⓨ Ⓑⓐⓚⓘⓝⓖ
◇Equipment:
• Oven: Breville The Smart Oven Pro Counter top Oven, Brushed Stainless Steel
https://amzn.to/3gbLgJk
• Camera: Samsung S20+
https://amzn.to/349lnrr
♥ Music by Singto Conley - Angel (feat. Telepathics) - https://thmatc.co/?l=A7F7691E
♥ Music by Singto Conley - Iced Coffee - https://thmatc.co/?l=7CC00010
Ⓣⓗⓐⓝⓚⓢ ⓕⓞⓡ ⓦⓐⓣⓒⓗⓘⓝⓖ
#酥皮泡芙 #芋頭控 #芋泥 #baking #chouxpastry #chauxaucraquelin #芋泥酥皮泡芙
【材料】
シュー生地
・水 100g
・バター 45g
・グラニュー糖 4g
・塩 1g
・薄力粉 60g
・全卵 2個～
カスタードクリーム
・卵黄 2個
・グラニュー糖 40g
・コーンスターチ 10g
・牛乳or豆乳 200ml
・バニラビーンズ 2cm
・バター 15g
ホイップ
・生クリーム 85g
・グラニュー糖 7g
【作り方】
1. 【カスタード】鍋やフライパンに卵黄2個を溶き、グラニュー糖40g・コーンスターチ10gを順に加えてすり混ぜる
2. 牛乳or豆乳200mlを少しずつ加えて溶きのばしバニラビーンズの中身と鞘も入れ、中火にかけてまぜながら加熱する
3. 全体にとろみがついてなめらかな状態になったら弱火に落としてもう2分ほど炊き、バター15gを混ぜる
4. 容器に入れて密着ラップをし、保冷剤をのせたり氷水にあてて冷やし、冷えたら冷蔵庫で置いておく(鞘は取り出す/面倒でなければ濾す)
5. 【シュー生地/180℃に予熱】薄力粉60gはすぐに使えるようにあらかじめふるっておく(オーブン用シート等の上に)
6. 鍋やフライパンに水100g・バター45g・グラニュー糖4g・塩1gを入れて中火にかけ、溶かし混ぜる
7. 沸騰したら火を消し、ふるっておいた薄力粉60gを加えてすぐにヘラで混ぜる
8. 粉っぽさがなくなったら弱火にかけ、1～2分切り混ぜながら炒める
9. ボウルに移して溶いた卵2個を3回くらいに分けて加え、その都度なめらかになるまで混ぜていく
10. 足りない場合は卵を足して、ヘラから生地を落としたときに、ヘラに逆三角形に残るくらいのかたさになればOK
11. キューブ型(60mm)に離型油を塗り45gずつ絞り入れ、蓋(蓋にも離型油)をして180℃に予熱したオーブンで35分焼く
12. 焼けたらすぐに型から取り出す(やけどに注意・底を叩いてふると出てくる)
13. 【仕上げ】生クリーム85g・グラニュー糖7gでしっかりめに角が立つまで泡立てる(面倒でなければ氷水に当てて)
14. カスタードクリームをヘラでほぐし、立てた生クリームを2回に分けて切り混ぜる
15. シュー生地に指で穴をあけ、お好みの量のクリームを絞って出来上がり
動画でよく使ってる調理器具
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/2UteU3V
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
ブログ：http://www.ikashiya.com/
Twitter：https://twitter.com/sakihirocl
Instagram：https://www.instagram.com/sakiyamahiroshi/
BGM：https://dova-s.jp/
↓using translation software.
[Material]
choux pastry
*Water 100 g
*Butter 45 g
*4 g granulated sugar
*Salt 1g
*Cake flour 60 g
*2 whole eggs
custard cream
*2 egg yolks
*40 g granulated sugar
*Cornstarch 10 g
*Milk or soy milk 200 ml
*Vanilla beans 2cm
*Butter 15 g
Whip
*Heavy cream 85 g
*7 g granulated sugar
[How to make it.]
1.[custard] Beat 2 egg yolks in a pot or frying pan, add 40 g of granulated sugar and 10 g of corn starch in that order and mix.
2.Add 200 ml of milk or soy milk little by little and melt it. Add the contents of vanilla beans and the scabbard as well. Heat it over medium-heat as you mix it.
3.When everything thickens and becomes smooth, lower the heat to low and cook for another 2 minutes. Mix in 15 g of butter.
4.Put it in a container and wrap it tightly. Put a refrigerant on it or put it in ice water to chill it. Leave it in the fridge when it cools (Take out the scabbard. If it is not troublesome, strain it.).
5.(On an oven sheet, etc.) Sift 60 g of cake flour beforehand so you can use it right away [Choux pastry/preheat to 180 ° C.].
6.Add 100 g of water, 45 g of butter, 4 g of granulated sugar and 1 g of salt in a pot or a pan. Melt it and mix it over medium-heat.
7.Turn the heat off when it boils. Add 60 g of sifted weak flour and mix it immediately with a spatula.
8.When the powdery feel is gone, turn the heat down to low and stir fry for 1-2 minutes.
9.Transfer 2 beaten eggs to a bowl and add them in 3 steps. Mix it until it becomes smooth each time you add it.
10.Add more egg if it is not enough. When you drop the dough from the spatula, it will be fine if it becomes so hard that it remains in an inverted triangle on the spatula.
11.Coat a cube mold (60 mm) with oil to release the mold, squeeze in 45 g at a time, cover with a lid (Mold release oil is also used for the lid.) and bake in an oven preheated to 180 ° C for 35 minutes.
12.Take it out of the mold as soon as it finishes baking (Be careful not to burn yourself. It will come out if you tap the bottom.).
13.(If it's not too much trouble, put it in ice water.) Whip 85 g of heavy cream and 7 g of granulated sugar until firm peaks form [Finishing].
14.Loosen the custard cream with a spatula. Add the whipped cream in 2 steps and mix it.
15.Poke holes in the cream puff dough with your fingers. Squeeze out as much cream as you like and it will be complete.
choux pastry recipe 在 380 Best Pate a choux ideas in 2022 - Pinterest 的推薦與評價
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